Fish and Veggie Chowder
Somehow I always end up making this Chowder on a Sunday. I think it’s a great way to end the weekend and get ready for the week ahead. It bubbles on the stove in the late afternoon, sending delicious aromas of sautéed onions and peppers throughout the house, and then the family sits down for a nice warm bowl of this hearty soup and enjoys the last few hours of calm before the busy week begins…. Serve this with some good crusty bread on the side.
  • CourseMain Course
Servings Prep Time
4People 20Minutes
Cook Time
20Minutes
Servings Prep Time
4People 20Minutes
Cook Time
20Minutes
Ingredients
  • 4TBS Olive oilor Butter
  • 1 Oniondiced
  • 1 Red bell pepperDiced
  • 2Stalks CeleryDiced small
  • 2Cloves Garlicminced
  • 3TBS Flour
  • 1- 2 Russet potatoesdiced
  • 4Cups Broth
  • 2Lbs White fishskin removed and cut into bite sized chunks, cod or halibut
  • 8-16ounces Smoked fishskin removed and cut into bite sized pieces
  • 2Cups Milkany variety
  • 2Cups Fresh Corn Kernelsor frozen corn if notseason
  • 1/4Cup Fresh Parsleychopped fine
  • 1Loaf Crusty Bread
Instructions
  1. Place olive oil into a large Dutch oven over medium high heat.
  2. Sautee the onions, peppers and celery until softened, but not brown.
  3. Add garlic and sautee for another minute.
  4. Stir in the flour, until it coats all of the vegetables. Stir in 1 cup of the broth until the mixture becomes thick. Then continue to slowly add the rest of the broth and bring to a simmer.
  5. Add the potatoes and continue to simmer until the potatoes are just cooked through, about 20 minutes.
  6. Add the milk, the smoked fish and the fresh white fish. Bring back to a simmer and then cook for another 5 minutes, until the fresh fish is just cooked.
  7. Finally, add the corn and the parsley and cook for 2 minutes.
  8. Remove from heat and serve up the chowder in bowls with some crusty bread and a sprinkling of parsley to garnish each bowl.